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Chicken Parmesan Sandwich Recipe

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4.3 from 12 reviews

This Chicken Parmesan Sandwich recipe features tender breaded chicken cutlets fried to golden perfection, topped with marinara sauce, melted mozzarella, fresh basil, and served on toasted French baguette. Quick and easy to prepare, it’s a delicious twist on the classic Italian dish, perfect for a satisfying lunch or dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Italian-American

Ingredients

Chicken and Breading

  • 2 chicken breasts (sliced into thin cutlets, 4 in total)
  • ½ cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 eggs (beaten)
  • 1 ½ cups dried breadcrumbs
  • ½ cup parmesan cheese (freshly grated)
  • 1 teaspoon Italian seasoning

Toppings and Bread

  • 1 cup marinara sauce
  • 1 cup mozzarella cheese (shredded)
  • 8–10 fresh basil leaves (chopped)
  • 1 french baguette (or 4 italian style bread or French rolls, sliced in half)
  • 2 tablespoons olive oil
  • Oil (canola or vegetable, about 1-2 cups, for frying)

Instructions

  1. Bread the chicken: In a shallow bowl, whisk together the flour, salt, and pepper. In a separate dish, beat the eggs. In a third dish, combine the breadcrumbs with grated parmesan and Italian seasoning. Dredge each chicken cutlet first in the flour mixture, then the beaten egg, and finally in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well. Shake off any excess breadcrumbs and repeat for all cutlets.
  2. Fry the chicken: Heat canola or vegetable oil in a skillet over medium-high heat. When the oil is hot, carefully fry the breaded chicken cutlets until golden brown on both sides and the internal temperature reaches 165°F (74°C), ensuring they are fully cooked through. Remove and drain on paper towels.
  3. Toast the bread: Drizzle the sliced baguette or rolls with olive oil. Place under the broiler for a few minutes until the bread is toasted and slightly crisp. Watch carefully to avoid burning.
  4. Melt the cheese: Place the fried chicken cutlets on a wire rack or sheet pan. Spoon about ¼ cup of marinara sauce over each cutlet, then sprinkle evenly with shredded mozzarella cheese. Place under the broiler until the cheese is melted and bubbly. Remove and sprinkle with chopped fresh basil leaves.
  5. Assemble the sandwich: Place each cheesy chicken cutlet onto the toasted bread. Top with the other half of the bread and serve immediately while warm and delicious.

Notes

  • Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.
  • Adjust the amount of marinara and cheese according to personal taste preferences.
  • For a spicier version, add red pepper flakes to the breadcrumb mixture or marinara sauce.
  • If you prefer, bake the chicken cutlets instead of frying for a healthier alternative.
  • Fresh basil can be replaced with dried Italian herbs if fresh is unavailable, though flavor may vary.

Find it online: https://allcookedup.com/chicken-parmesan-sandwich-recipe/